Directions:

Bring vegetable stock to a boil and add couscous. Bring to boil again cover and reduce heat. Cook for 10 minutes.

Heat oil over medium heat until hot. Add carrots and yams, and sauté until they start to brown. Stir in cumin and ancho chili powder, add water and cover for 5 minutes on low heat. Remove from heat and add the asparagus and a splash of lemon juice. Cover and set aside.

Add cilantro to the couscous with a splash of lemon juice stir and cover.

Place Vegan Lamb Vindaloo in a skillet and cook over LOW heat for 5 minutes. When sauce thickens, add water to create desired consistency.

Combine the carrot and yam mixture with the couscous. Fold together and plate. Add the Vegan Lamb to the top of the mixture.